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Sauté Aromatics: Heat olive oil in a large 6-8 quart pot over medium heat. Add chopped onions and minced garlic. Sauté for 5-6 minutes until softened.
Cooking Chicken: Add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, ground cumin, crushed red pepper, turmeric, carrots, and 1 ½ teaspoons sea salt to the pot. Bring to a boil, then reduce heat and simmer for 20+ minutes until chicken breasts are cooked through.
Shred Chicken: Remove chicken breasts from the pot with tongs and place them on a cutting board to cool. Use two forks to shred the chicken into bite-sized pieces.
Adding Vegetables: Add chopped cabbage and broccoli to the pot. Continue simmering until broccoli is tender.
Final Touches: Once broccoli is tender, return shredded chicken to the pot. Taste the soup and adjust seasoning with salt and pepper as needed.
Serving: Serve the soup warm, garnished with diced avocado on top for added freshness and creaminess.